How to Cook Perfect Meatballs cooked in an EVOO from Spain Sauce

Chocolate cake with chocolate fresh cream. Read Customer Reviews & Find Best Sellers. This Easy Chocolate Cake with Cream Filling tastes and looks impressive, but it comes together quickly with help from a boxed cake mix, Cool Whip and pudding mix. You'll love the combination of moist chocolate cake, rich cream cheese filling, and light, fluffy frosting!

Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top. Frost sides of the cake, leaving a ridge that sticks up over the top edge. You can cook Chocolate cake with chocolate fresh cream using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate cake with chocolate fresh cream

1. It's of For chocolate cake.
2. Prepare 200 gr (1 3/4 cup) of all purpose flour.
3. You need 70 gr of NATURAL cocoa powder (non dutch).
4. You need 200 gr of granulated sugar / Xylitol.
5. Prepare 1 tsp of baking powder.
6. Prepare 2 tsp of baking soda.
7. You need 1 tsp of himalayan salt.
8. Prepare 2 tsp of instan / espresso coffee powder.
9. It's 120 ml (1/2 cup) of vegetable oil.
10. Prepare 3 of eggs (or 2 large).
11. Prepare 2 tsp of vanilla extract.
12. It's 1/2 cup of hot coffee (from 1 sachet or 1.5 tsp coffee powder.
13. You need 1/2 cup of buttermilk.
14. It's 180 gr (3/4 cup) of sour cream.
15. It's of Fresh cream (put the whisk and bowl in fridge before hand).
16. You need 600 ml of double cream or whipped cream (cold).
17. It's 1 cup of cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough).
18. Prepare 1/3 cup of icing sugar (you can add or less this to your taste).

Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit. This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. It requires no beater, just a wooden spoon.

Chocolate cake with chocolate fresh cream instructions

1. Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c.
2. Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside..
3. In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined.
4. Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine..
5. Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer.
6. Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking..
7. You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!.

Frost generously with Chocolate Buttercream Frosting for a terrific birthday cake or chocolate ganache for a luxurious rich Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy.